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Dessert for 8

Coconut Buttermilk Cake

This tender coconut cake blends buttermilk into the batter, bakes in one round pan, and finishes with a simple glaze.

$0.64per serving $
44 minstart to table
8servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 3 large eggs
  • 1 cup buttermilk
  • 1 1/4 cups sweetened shredded coconut
  • 1 cup powdered sugar
  • 2 tbsp buttermilk
  • 1/4 cup sweetened shredded coconut

Steps

  1. Heat the oven to 350 F and grease a 9-inch round cake pan.
  2. Whisk the flour, baking powder, and salt in a medium bowl.
  3. Beat the butter and granulated sugar until light, then beat in the vanilla, coconut extract, and eggs.
  4. Add the flour mixture and 1 cup buttermilk in turns, mixing gently, then fold in 1 1/4 cups coconut.
  5. Spread the batter in the pan and bake for 28 to 32 minutes, until a toothpick comes out clean.
  6. Whisk the powdered sugar with 2 tablespoons buttermilk, spread the glaze over the cooled cake, and sprinkle with the remaining coconut.

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